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Vada Pav Chutney Recipe

Time and servings

Nutrition

Per box.

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Ingredients

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for vada pav lehsun chutney:

  • 1 tsp oil
  • 10 cloves garlic
  • ¼ cup peanut
  • 2 tbsp sesame
  • ½ cup dry coconut (grated)
  • 1½ tbsp chilli powder
  • ½ tsp salt

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for dry coconut chutney powder:

  • 1 cup dry coconut (grated)
  • 2 tsp oil
  • ¼ cup chana dal
  • ½ cup urad dal
  • 2 tbsp sesame
  • 10 dried red chilli
  • ¼ cup curry leaves
  • ½ tsp hing
  • 1 tsp jaggery
  • small piece tamarind
  • ¾ tsp salt

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for dry peanut chutney:

  • 1½ cup peanut
  • 1 tsp oil
  • few curry leaves
  • 1 tbsp cumin
  • 5 clove garlic
  • 1½ tbsp kashmiri red chilli powder
  • small piece tamarind
  • 1 tsp jaggery
  • 1 tsp salt

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Instructions

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how to make vada pav lehsun chutney:

  1. firstly, in a heavy-bottomed pan heat 1 tsp oil and roast 10 cloves garlic.
  2. roast until the garlic turns golden brown. keep aside.
  3. in the same pan roast ¼ cup peanut until they turn crunchy.
  4. keeping the flame on low, add 2 tbsp sesame, ½ cup dry coconut and roast until it turns golden brown.
  5. transfer to the same plate allowing it to cool completely.
  6. now transfer into mixi, add 1½ tbsp chilli powder and ½ tsp salt.
  7. pulse and blend until the mixture turns to a coarse powder.
  8. finally, vada pav dry chutney powder is ready to enjoy and can store for a month in the refrigerator.

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how to make dry coconut chutney powder:

  1. firstly, in a heavy bottomed pan roast 1 cup dry coconut until it turns aroamtic. keep aside.
  2. now in the same pan heat 1 tsp oil. add ¼ cup chana dal and ½ cup urad dal.
  3. roast on low flame until the dal turns golden and crunchy.
  4. now add 2 tbsp sesame and roast slightly.
  5. transfer the dal to a plate and allow to cool completely.
  6. in the same pan heat 1 tsp oil. add 10 dried red chilli and ¼ cup curry leaves.
  7. roast until the chilli puffs up and curry leaves turn crispy.
  8. cool completely and transfer to the mixi. blend to a fine powder.
  9. now add roasted dal, ½ tsp hing, 1 tsp jaggery, small piece tamarind and ¾ tsp salt.
  10. pulse and blend until the mixture turns to a coarse powder.
  11. finally, dry coconut chutney powder is ready to enjoy and can store for 2 months in an airtight container.

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how to make dry peanut chutney:

  1. firstly, in a heavy-bottomed pan dry roast 1½ cup peanut until it turns crunchy.
  2. transfer to a plate and allow to cool completely. do not remove the skin of peanuts as it has potent rich antioxidants.
  3. in the same pan heat 1 tsp oil, add few curry leaves and 1 tbsp cumin.
  4. roast until the curry leaves turn crunchy.
  5. transfer to the same plate and allow to cool completley.
  6. now transfer the roasted ingredients into the mixi.
  7. add 5 clove garlic, 1½ tbsp kashmiri red chilli powder, a small piece of tamarind, 1 tsp jaggery and 1 tsp salt.
  8. pulse and blend until the mixture turns to a coarse powder.
  9. finally, dry peanut chutney powder is ready to enjoy and can store for 2 months in an airtight container.

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How to make vada pav lehsun chutney

1
firstly, in a heavy-bottomed pan heat 1 tsp oil and roast 10 cloves garlic.
2
roast until the garlic turns golden brown. keep aside.
3
in the same pan roast ¼ cup peanut until they turn crunchy.
4
keeping the flame on low, add 2 tbsp sesame, ½ cup dry coconut and roast until it turns golden brown.
5
transfer to the same plate allowing it to cool completely.
6
now transfer into mixi, add 1½ tbsp chilli powder and ½ tsp salt.
7
pulse and blend until the mixture turns to a coarse powder.
8
finally, vada pav dry chutney powder is ready to enjoy and can store for a month in the refrigerator.

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How to make dry coconut chutney powder

1
firstly, in a heavy-bottomed pan roast 1 cup dry coconut until it turns aromatic. keep aside. now in the same pan heat 1 tsp oil. add ¼ cup chana dal and ½ cup urad dal. now in the same pan heat 1 tsp oil. add ¼ cup chana dal and ½ cup urad dal.
2
roast on low flame until the dal turns golden and crunchy.
3
now add 2 tbsp sesame and roast slightly.
4
transfer the dal to a plate and allow it to cool completely.
5
in the same pan heat 1 tsp oil. add 10 dried red chilli and ¼ cup curry leaves.
6
roast until the chilli puffs up and curry leaves turn crispy.
7
cool completely and transfer to the mixi. blend to a fine powder.
8
now add roasted dal, ½ tsp hing, 1 tsp jaggery, small piece tamarind and ¾ tsp salt.
9
pulse and blend until the mixture turns to a coarse powder.
10
finally, dry coconut chutney powder is ready to enjoy and can store for 2 months in an airtight container.

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How to make dry peanut chutney

1
firstly, in a heavy-bottomed pan dry roast 1½ cup peanut until it turns crunchy.
2
transfer to a plate and allow to cool completely. do not remove the skin of peanuts as it has potent rich antioxidants.
3
in the same pan heat 1 tsp oil, add few curry leaves and 1 tbsp cumin.
4
roast until the curry leaves turn crunchy. transfer to the same plate and allow to cool completely.
5
now transfer the roasted ingredients into the mixi.
6
add 5 clove garlic, 1½ tbsp kashmiri red chilli powder, a small piece of tamarind, 1 tsp jaggery and 1 tsp salt.
7
pulse and blend until the mixture turns to a coarse powder.
8
finally, dry peanut chutney powder is ready to enjoy and can store for 2 months in an airtight container.vada pav chutney recipe

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Video

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Notes

  • firstly, make sure to roast on low flame else the garlic will taste raw.
  • also, if you have access to roasted peanuts, you can use and reduce the cooking time.
  • additionally, adjust the amount of chilli powder based on the spice level.
  • finally, dry chutney recipe tastes great when prepared slightly spicy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/dry-vada-pav-chutney-recipe/